FreshDirect’s Chef Tina Bourbeau designed these meals using a variety of impressive ingredients (seriously: when’s the last time you saw chanterelle mushrooms, Romanesco cauliflower or crème fraîche in a frozen meal?), and they’ve been so popular, we had to launch five new Frozen Entrées this month.

I took a few minutes to quiz Chef Bourbeau about the Frozen Entrées and find out what’s so special about them.

Q:Clearly, what you’re cooking isn’t what people generally think of when they picture “frozen meals.” What do you do to make them taste so fresh?

Chef Bourbeau: It’s the choice of ingredients we use and the quality of those ingredients. Honestly, the stuff we use is more expensive than what other people are using in their frozen meals, and it’s just better. I mean, it’s not like we invented frozen food. We’re just making it better than everyone else….